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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model
The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribu...
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| Publicado en: | Foods |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073725/ https://ncbi.nlm.nih.gov/pubmed/32069959 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020183 |
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